Bún Riêu is a quintessential Vietnamese noodle soup, typically made with crab meat, pork, and a rich fish and tomato broth.
Although delicious, the classic recipe includes a long list of ingredients and requires a few hours of cooking time.
Today, we want to show you how to make crab bún riêu quickly and with fewer ingredients.
We omitted the pork from the recipe to reduce the fats and make this recipe suitable for pescatarians. Instead of pork, we used king oyster mushrooms, which are incredibly flavourful and "meaty".
To save you cooking time, we made a broth using ready-made fish stock and then added in the tomatoes and the mushrooms. This way, you still get a flavourful surf and "turf" soup, without having to make the fish broth from scratch.
In the classic dish, a paste made with dried shrimps, crab meat, fish sauce — and other ingredients — is added to the simmering broth and left to flow atop forming a foamy mixture. Doing this is a bit tricky and requires some ingredients hard to find in western supermarkets.
To make simplify things further, we mixed crab meat, egg whites, and starch into a paste, shaped it into bite-sized balls, and added them to the stew. These crab balls are delicious!
No Vietnamese soup is complete without a generous amount of noodles. We used rice vermicelli and finished off the dish with a side of yummy greens.
In less than one hour, from pot to bowl, you can enjoy a hearty crab tomato soup that serves as a full meal with less than 430 calories. Time to put your apron on!